Spicy Egg Curry with Cilantro and Naan

A steaming bowl of rich, tomato-based egg curry topped with cilantro and jalapeños, served with soft naan for the ultimate comforting meal. Perfect for weeknight dinners and Indian food lovers craving bold flavor.

Ingredients

Instructions

1. 1

   Hard boil the eggs in a pot of water, then cool them, peel, and set aside.

2. 2

   In a large pan, heat vegetable oil over medium heat. Add cumin seeds and mustard seeds; let them sizzle.

3. 3

   Add chopped onions and sauté until golden brown.

4. 4

   Stir in the minced garlic, grated ginger, and slit green chilies; cook for 2 minutes.

5. 5

   Add turmeric powder, red chili powder, and garam masala; mix well.

6. 6

   Pour in the crushed tomatoes and cook until the mixture thickens, about 5-7 minutes.

7. 7

   Add coconut milk and salt to taste; stir to combine and bring to a simmer.

8. 8

   Carefully add the boiled eggs to the curry, spooning sauce over them; simmer for another 5 minutes.

9. 9

   Garnish with fresh cilantro and sliced jalapeños.

10. 10

    Serve hot with naan bread on the side.

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